It is clear that the moderators of the Cooking Classy portal love pasta salads. And boy do they know how to delight diners with their incredible combinations. They always include some fruit and a crunchy element, which on this occasion will be grapes and poppy seeds, respectively. This preparation has the creaminess and lively flavors that every pasta salad needs. It is ideal to eat in the summer, both as a main dish or as an accompaniment to a good portion of meat.
Ingredients
For the salad
- 4 cups of short pasta
- 2 cups of cooked and chopped fowl breast
- 2 cups of grapes
- 1 cup chopped Spanish celery or celery
- ¾ cup of sliced almonds
- ½ cup finely chopped chives
- 1/3 cup dried cranberries
For the dressing
- ½ cup of Greek yogurt
- ½ cup mayonnaise
- 3 tablespoons white or apple cider vinegar
- 3 tablespoons of honey
- 2 tablespoons of sugar
- 1 ½ tablespoons of poppy seeds
- ½ teaspoon of salt
Preparation
Cook pasta according to package directions or until al dente, in boiling salted water. Strain and cool quickly with cold water. Strain again and reserve.
In a bowl, mix the Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and salt.
Add the pasta to a bowl along with the chicken, grapes, celery, almonds, chives and blueberries. Pour the dressing over all of the substances and blend. Let stand 30 minutes and serve.
